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Recipes
Buenos Aires Hearts of Palm Salad
By tammy1365
On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer
- 1 14 ounce can hearts of palm, thinly sliced
- 1 tomato, thinly sliced
- 1 hass avocado, quartered and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lime juice
- Salt and pepper
Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce
By tammy1365
For dipping sauce: Whisk all ingredients in medium bowl until sugar dissolves
- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 3 tablespoons fermented fish sauce (nam pla)*
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon chopped fresh cilantro
- 2 garlic cloves
- 1 teaspoon minced jalapeño chili with seeds
- 1 1/2 tablespoons olive oil
- 6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
- 4 ounces dried thin Chinese rice sticks (maifun)*
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup small fresh basil leaves
- 1 cup finely shredded iceberg lettuce or green cabbage
- 1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
- 1 cup matchstick-size strips seeded English hothouse cucumber
- 1 cup matchstick-size strips peeled carrot or jicama
- 8 ounces cooked peeled deveined medium shrimp, cut lengthwise in half
Rasedar (Indian Potatoes and Veggies)
By tammy1365
Cook seeds, garlic and ginger in butter
- 2 2 2 T butter
- 1 1 1 t cumin seeds
- 1 1 1 T ginger
- 1 1 1 T garlic
- 1 1 1 T coriander
- 1/2 1/2 1/2 T cumin
- 3/4 3/4 3/4 t turmeric
- 1/2 1/2 1/2 t cayenne
- 1 1 1 c potatoes, cubed
- 2 2 2 vegetables, chopped
- 2 2 2 c chicken or veggie stock
- 1/2 1/2 1/2 t salt
- 1/4 1/4 1/4 c cilantro
Maple-Soy-Glazed Salmon
By tammy1365
Whisk syrup, soy sauce, and adobo in pie dish to blend
- 1/3 1/3 1/3 cup maple syrup
- 1/4 1/4 1/4 cup soy sauce
- 1 1 1 teaspoon adobo sauce from canned chipotles in adobo
- 4 6-ounce 4 6-ounce skinless salmon fillets
Roast Chicken Thighs & Brussels Sprouts with Pancetta
By tammy1365
Preheat the oven to 475 degrees
- 4 tablespoons olive oil
- 2 tablespoons coarsely chopped rosemary
- 1 teaspoon fennel seed
- Salt and pepper
- 8 bone-in, skin-on chicken thighs (about 3 1/2 lbs.)
- 1 pound Brussels sprouts, halved, or quartered if large
- 1/4 pound pancetta, diced
- 1/2 cup dry white wine or dry vermouth
- 1 lemon, thinly sliced
- 2 shallots, sliced
- 4 cloves garlic, crushed or sliced
- small handful sage leaves, sliced (about 2 tbsp.)
Brazilian Cheese Bread - Vegan
By tammy1365
Vegan Brazilian Cheese Bread, better known as Pão de Queijo! These light and fluffy gluten-free balls of "cheesy" ...
- 1 tablespoon 1 tablespoon golden flaxseed meal
- 1 cup 1 cup tapioca flour (tapioca starch is the same)
- 1/2 cup 1/2 cup potato starch (different from potato flour)
- 1 teaspoon 1 teaspoon sea salt finely ground
- 1 teaspoon 1 teaspoon baking powder
- 1/2 cup 1/2 cup packed vegan mozzarella cheese (I use Daiya shreds)
- 2/3 cup 2/3 cup plant-based milk (I use cashew for the mild, creamy flavor)
- 1/3 cup 1/3 cup oil (walnut, grapeseed or olive - I use walnut)
Grilled Halibut Steaks with Peperonata
By tammy1365
Heat an outdoor grill or a grill pan over medium-high
- 4 6 - 8 ounces halibut steaks
- Salt and pepper
- 1/4 cup dry vermouth or dry white wine
- 2 About 2 tbsp. EVOO
- 2 lemons, halved
- 2 large red bell peppers
- 1/4 cup EVOO
- 1 medium white onion, quartered and thinly sliced
- 1 medium red onion, quartered and thinly sliced
- 1 large mild green pepper, such as cubanelle, seeded and sliced into 1/4-inch strips
- 1 red or green chile pepper, such as Fresno or jalapeno, seeded and thinly sliced
- 3 - 4 cloves garlic, thinly sliced
- 2 small sprigs oregano
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup dry vermouth
- 1 tablespoon sugar
- 1/2 cup chicken stock or water
- 3 tablespoons capers, drained
- 2 tablespoons white balsamic vinegar or white wine vinegar
- A handful flat-leaf parsley, chopped
- Toasted sliced almonds (optional)
Almond Basil Crabcakes with Yogurt Dip Recipe
By tammy1365
Looking for an easy Almond Basil Crabcakes with Yogurt dip recipe? Learn how to make Almond Basil Crabcakes with Yo...
- Toss:
- 1/4 cup mayonnaise
- 1 egg whites, beaten
- 2 t Dijon mustard
- 2 t Worcestershire sauce
- 1/4 t salt
- 1/4 t pepper
- 1/4 t Tabasco sauce
- 1/4 cup finely crushed saltines
- 1/4 cup almonds, sliced, toasted and finely chopped
- 2 T chopped fresh basil
- 8 oz crabmeat, drained
- 2 t oil
- 1/3 cup plain yogurt
- 2 T chopped fresh basil
- 2 t minced capers
- 1 t minced garlic
- 1/2 t fresh lemon juice
- 1 black pepper to taste
- Recipe Directions for Almond Basil Crabcakes with Yogurt dip
- For the crab cakes, whisk
- 1/4 cup mayonnaise
- 1 egg whites, beaten
- 2 t Dijon mustard
- 2 t Worcestershire sauce
- 1/4 t salt
- 1/4 t pepper
- 1-2 or 3-4 dashes Tabasco sauce
- 1/4 cup finely crushed saltines
- 1/4 cup slices almonds, toasted and finely chopped
- 2 T chopped fresh basil
- 8 oz jumbo lump crabmeat, drained
- 2 t oil
- For the sauce, Whisk:
- 1/3 cup plain yogurt
- 2 T chopped fresh basil
- 2 t minced capers
- 1 t minced garlic
- 1/2 t fresh lemon juice
- black pepper to taste
Roasted Broccoli and Tofu with Creamy Miso Dressing
By tammy1365
Recipe PreparationPreheat oven to 425◦
- ½ pound brussels sprouts
- 2 teaspoons coriander seeds
- 2 small heads of broccoli (about 1 pound total), cut into large florets
- 1 14-ounce block firm tofu, drained well, torn into bite-size pieces
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon Aleppo-style pepper or other mild red pepper flakes
- Kosher salt
- ⅓ cup green olives, pitted, coarsely chopped
- ¼ cup plus 2 tablespoons fresh lemon juice, divided
- ½ cup hemp seeds
- 2 tablespoons white miso
- 2 teaspoons toasted sesame seeds, plus more for serving
- Crushed toasted almonds and/or parsley leaves with tender stems (for serving)
- Special EquipmentA spice mill or mortar and pestle
Stuffed Chicken Under a Brick
By tammy1365
A weighted brick encourages flavors to permeate thoughout chicken stuffed with a garlic-infused toasted breadcrumb,...
- 1 1 1 large brick (2 pounds or more), wrapped with foil, or a heavy pan weighted with dried beans
- 6 6 6 tablespoons butter
- 6 6 6 cloves garlic, finely chopped
- 1 1 1 cup regular or whole wheat panko breadcrumbs
- A couple handfuls of toasted hazelnuts
- 2 2 2 cups watercress, upland cress or arugula
- A few grates of nutmeg
- A couple small handfuls of grated Parmigiano Reggiano cheese
- small handful A small handful of thyme (5-6 small sprigs), leaves stripped
- 1 Zest and juice of 1 lemon
- 1/3 1/3 About 1/3 cup extra virgin olive oil (EVOO), plus a couple of tablespoons
- Salt and pepper
- 1 4-pound 1 4-pound to chicken (ask the butcher to remove the backbone)